Blah blah, too much dinner, blah blah fast forward to today, when I opened the Rosemary for a taste. I had (wrongly) assumed my frigid, unheated kitchen would help the pastry keep its shape; it had definitely fallen and oozed a bit. My bad! It was nonetheless fresh, light and yummy - very interesting. I noticed a few of the Pain du Sucre reviews mentioned their unusual flavors, combinations of sweet and savory, etc. In this case, the rosemary, infused throughout the panna cotta layer somehow manages to taste sweet, certainly blending very well with the raspberry creme layer underneath as well. The crust is flaky, very neutral so as not to overpower any of these subtle flavors. Very unusual! And not in a bad way (you know, like how we Midwesterners say we don't really care for something by saying "that's... different"). A nice way to (sniff) end this project.
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Blah blah, too much dinner, blah blah fast forward to today, when I opened the Rosemary for a taste. I had (wrongly) assumed my frigid, unheated kitchen would help the pastry keep its shape; it had definitely fallen and oozed a bit. My bad! It was nonetheless fresh, light and yummy - very interesting. I noticed a few of the Pain du Sucre reviews mentioned their unusual flavors, combinations of sweet and savory, etc. In this case, the rosemary, infused throughout the panna cotta layer somehow manages to taste sweet, certainly blending very well with the raspberry creme layer underneath as well. The crust is flaky, very neutral so as not to overpower any of these subtle flavors. Very unusual! And not in a bad way (you know, like how we Midwesterners say we don't really care for something by saying "that's... different"). A nice way to (sniff) end this project.
Posted on 14 March 2010 at 17:54
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